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Spanish-Style Ham and Eggs

Serves 4

Originally aired

INGREDIENTS
  • 2 starchy potatoes, peeled and chopped
  • 1 cup chicken stock
  • Salt and pepper
  • A sprinkle of paprika
  • 1 cup shredded young Manchego cheese
  • A small handful flat-leaf parsley, chopped
  • 4 hand-cut pieces of country/peasant bread
  • 1 tablespoon EVOO Extra Virgin Olive Oil, plus some for drizzling
  • 4 organic eggs
  • 2 grapefruit or oranges, halved and sectioned
  • A drizzle of honey
  • A pinch of cinnamon
  • 2 cloves garlic
  • 1 overly ripe tomato, cut in half
  • 4 slices Serrano ham
PREPARATION

Preheat oven to 350F.

Place potatoes in pot and cover with water. Bring to boil and cook to tender. Drain and mash into a chunky mixture with the chicken stock. Season with salt, pepper and a sprinkle of paprika. Keep warm over low heat. When ready to serve, stir in cheese and parsley.

Meanwhile, place bread on a cooling rack set over baking sheet and toast to golden.

Once bread is toasted, remove and switch broiler on.

Heat pan over medium heat with EVOO, 1 turn of the pan. When ready to serve, fry eggs in oil to desired doneness, up or over-easy. Season with salt and pepper.

Meanwhile, broil grapefruits or oranges dressed with a drizzle of honey and cinnamon to heat and char at edges, a couple of minutes.

Rub the garlic into the toasted bread. Rub the tomato halves into each piece of bread. Drizzle them with a little EVOO and season with salt and freshly ground pepper.

Serve toast topped with some potatoes, an egg and a slice of Serrano ham. Serve a piece of broiled citrus fruit alongside.

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